Sharon’s Thai-style fishcakes with creamy dipping sauce. . .

It’s not often I post an actual recipe for something I’ve cooked but today is going to be the exception. We had Thai-style fishcakes with creamy dipping sauce and roasted vegetable ratatouille. All the recipes are my own, they’ve kind of morphed out of trial and error over the years, with a splash of inspiration thrown in from other recipes that I’ve seen in books or on TV.

Sharon’s Thai-style fishcakes

These are Thai-style because they’re not very authentic if I’m honest, but they have overtones of Thai in them because I like a bit of heat.

1lb [approx] of mashed potatoes or any that you have left over which is the best way, as I’m all for using up leftovers.

1 can of tuna – whatever sort you usually use.

1 large or 2 small fish fillets, cooked, you can use absolutely any fish you like, even smoked. I used two small frozen cod fillets today that have been lurking in my freezer for ages. You could just use one type of fish if you prefer. I’ve made them with just tuna before and they’re just fine.

4 spring onions/scallions chopped into tiny discs.

3 oz grated matured cheddar [optional]

1/2 teaspoon of dried chilli flakes[cheapest by far bought in the World Foods aisle, usually to be found in rather unglamorous plastic bags, but just as good as the expensive little jars and last a lot longer if you transfer them to an airtight tub]

1/4 teaspoon of cayenne pepper

salt and pepper

whole egg

good slug of lemon juice

flour for dusting

oil for frying

Quite simply break the fish up into small pieces and then mix the whole lot together in a bowl being careful to season to your taste as you go, especially with the cayenne and chilli flakes, heat is not for everyone so you could leave them out. Try not to mash it together too much or you’ll end up with a paste rather than a fishcake, a bit of texture is good. Then form it into patties using floured hands. This made 14 small to medium sized cakes today. I froze half of them for another time. I make them small so Ethan can actually pick them up and eat them with his fingers once he’s dunked them in his dip of choice. I always chill them for at least an hour or so if I have time, as they hold together better when being cooked. Fry for about 7 minutes on each side. I served them with roasted vegetable ratatouille today (recipe to follow tomorrow) but they’re equally lovely with a crispy green salad and freshly buttered, brown bread.

* * * * * *

I always make a dip of some sort with these depending on what I’ve got in. Today’s was…

Sharon’s Thai-style creamy dipping sauce

1 tablespoon good mayonaise

1 tablespoon of half-fat creme fraiche or sour cream

shake or two of tabasco

pinch of cayenne [optional]

generous teaspoon of thai sweet chilli sauce

half a teaspoon of hot horseradish sauce/cream

good slug of lemon juice

Mix and pop in the fridge to allow the flavours to blend a bit. If you don’t have the thai sweet chilli sauce you could just add a good squeeze of tomato ketchup instead, the tabasco and cayenne will give some heat and spice.

I apologise for not having any photo’s but as I don’t usually post recipes I hadn’t planned ahead and it’s all eaten up now :D. The borrowed image above is exactly what they looked like though. Thank you bbc.co.uk.